Published January 30, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 35 min
Prep Time: 20 min | Cook Time: 15 min
Chipotles are simply smoked jalapeno peppers. You can usually find them canned in adobo sauce in the ethnic section of your supermarket. They can be quite spicy so you may want to start out with half a pepper and add more to taste.
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Serving size: |
2 cups greens, 4 ounces pork |
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Calories per serving: |
429 |
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Total Fat 16.5g |
25% |
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Cholesterol 89mg |
30% |
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Sodium 223mg |
9% |
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Serving size: |
2 cups greens, 4 ounces pork |
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Calories per serving: |
429 |
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% Daily Value* |
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Total Fat 16.5g |
25% |
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Saturated Fat 2.9g |
15% |
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Cholesterol 89mg |
30% |
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Sodium 223mg |
9% |
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Total Carbohydrate 35.0g |
12% |
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Dietary Fiber 8.0g |
32% |
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Sugars 10.0g |
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Protein 36.0g |
50% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 pound pork tenderloin, trimmed
- 1/4 cup peach preserves, divided
- 1/2 to 1 chipotle pepper, seeded and minced
- 1/4 teaspoon salt
- Vegetable cooking spray
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 4 ripe fresh peaches, halved and pitted
- 2 tablespoons white wine vinegar
- 2 tablespoons safflower oil
- 8 cups mixed salad greens
- 1/2 small onion, thinly sliced
Step by Step:
- Preheat grill for medium-high direct heat. In a small bowl, stir together preserves and chipotle pepper. Pat the pork dry with paper towels and season with salt and pepper. Spray pork with cooking spray and place on grill. Cook, covered with grill lid, 10 minutes, turning halfway through. Brush with half of the preserve mixture two minutes before removing.
- Reduce heat to medium-low and grill peach halves, turning occasionally, until tender and starting to brown, about 4 minutes. Let the pork and peaches rest for 10 minutes before slicing pork.
- Meanwhile, whisk remaining preserve mixture, vinegar, oil and pepper to taste in a large bowl. Add salad greens and onion slices and toss to coat. Divide greens between salad plates. Place 2 peach halves on each plate. Thinly slice the pork and place 1/4 pound of meat on top of greens. Serve immediately.
